Description
Juicy chicken baked over fluffy rice with rich garlic butter and herbs—this comforting casserole is easy, flavorful, and perfect for weeknight dinners.
Ingredients
4 boneless, skinless chicken thighs or breasts
1½ cups long-grain white rice, rinsed
3 cups chicken broth (low sodium preferred)
4 tbsp unsalted butter, melted
5 cloves garlic, minced
1 medium onion, finely chopped
1 tsp dried thyme (or fresh if available)
1 tsp paprika
Salt and black pepper, to taste
1 cup shredded mozzarella or cheddar cheese (optional)
Fresh parsley or chives, chopped (for garnish)
Olive oil or butter for greasing the baking dish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or butter.
In a small bowl, mix melted butter, minced garlic, thyme, paprika, salt, and pepper. Set aside.
In a skillet over medium-high heat, sear chicken on both sides for 2–3 minutes until golden (optional, but adds flavor).
Spread rinsed rice evenly in the prepared baking dish. Pour chicken broth over the rice.
Place seared (or raw) chicken on top of the rice. Pour garlic butter mixture over everything, making sure it’s evenly coated.
Cover the dish tightly with foil and bake for 40–45 minutes, or until the rice is tender and chicken is fully cooked (internal temp 165°F or 74°C).
Remove foil. If using cheese, sprinkle it evenly on top and broil for 3–5 minutes until melted and bubbly.
Let rest for 5 minutes before serving. Garnish with chopped parsley or chives.
Notes
Chicken thighs are recommended for juiciness, but breasts work too.
Stir in peas, carrots, or spinach before baking for added veggies.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth to keep rice moist.
Skip searing the chicken to save time—just ensure it’s fully cooked after baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American, Comfort Food
